Blueberry Broccoli Salad
This is a powerhouse of a salad with the broccoli, greens and avocado along with crunchy pumpkin seeds and almonds and all topped with a fruity blueberry dressing.
Servings: 6 servings
Calories: 332kcal
Ingredients
Salad
- 2 cups broccoli rinsed and chopped
- 3 cups greens cleaned and bite size (I used romaine)
- ½ cup toasted almond slices
- ½ cup toasted sunflower or pumpkin seeds I used a salad topper mix of seeds from Costco
- 1 ¼ cups blueberries reserve ¼ cup for the dressing below
- ½ cup dried cranberries optional
- 1 avocado peeled and chopped
Dressing
- ¼ cup blueberries reserved from quantity above
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 1 ½ tsps honey
- 1 ½ tsps Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Toast almond slices in a dry pan over medium high heat. Watch carefully so they don't burn. Stir periodically. This could take about 7 minutes. Allow nuts to cool while you prepare the rest of the salad.
- Clean and chop broccoli and greens.
- Combine broccoli, greens, blueberries and dried cranberries, if using, in a large bowl.
- Combine all dressing ingredients in a blender and blend until well mixed.
- Peel and chop the avocado. Dress salad and add the avocado, toasted almonds and seeds just before serving.
Notes
Notes:
Any kinds of sturdy greens would work here. You could substitute arugula or mix baby greens.
If you need to toast pumpkin seeds yourself, toast them along with the almonds in the pan for 7 minutes.
Add the avocado just before serving so it doesn't turn brown in the open air.
Add the nuts and seeds just before serving to keep them crunchy.
Nutrition
Calories: 332kcal | Carbohydrates: 28g | Protein: 7g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 250mg | Potassium: 411mg | Fiber: 7g | Sugar: 15g